Crockpot Chipotle Beef Tips for Easy Weeknight Dinner Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is placed on a stable, heat-resistant surface away from any wall clutter. Gather all ingredients and prepare the produce by slicing the red bell peppers into thin, uniform strips.

Pat the beef tips dry with a paper towel to remove any excess surface moisture, which helps the seasoning adhere better. Have the measuring cup and seasoning packet ready to go, as the assembly process is very quick once you begin the layering steps.

Instructions

Layering the ingredients

1. 1Combine ingredients
   Place the raw beef tips into the bottom of the slow cooker. Scatter the sliced red bell peppers over the beef. Sprinkle the chipotle seasoning packet evenly over the peppers, then pour the diced tomatoes over the top.
   Look for Ingredients are layered in the slow cooker
   Tip Ensure the beef is distributed in a single layer at the bottom for even cooking.

At the end of this phase, the slow cooker should be filled with the beef tips on the bottom, topped with the vibrant red bell peppers and the seasoning. The diced tomatoes should be poured over the top, ready to provide the base for the sauce. Verify that all ingredients are accounted for and that the slow cooker is set to the correct heat setting before closing the lid securely for the long cook.

Slow cooking the beef

2. 2Slow cook
   Cover the slow cooker with the lid. Cook on low heat for 7 to 8 hours or on high for 3 to 4 hours until the beef is very tender.
   Look for The beef is fork-tender
   Tip Avoid lifting the lid during the first few hours to maintain the consistent internal temperature.

During this phase, the slow cooker works to transform the tough beef into tender, succulent bites. The kitchen should begin to smell savory and smoky as the chipotle seasoning permeates the meat.

Check the progress only toward the end of the recommended time, ensuring the liquid has reduced slightly and the meat has softened sufficiently. The goal is to reach a state where the beef is tender without falling completely apart into shreds.

Resting and serving

3. 3Final check and serve
   Check that the beef tips have reached an internal temperature of 145°F (63°C). Once done, turn off the heat and let the beef tips rest for at least 3 minutes before serving to ensure the juices redistribute properly.
   Look for Meat is glossy and tender
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to verify the temperature in the thickest piece of meat.

Once the cooking time is complete, the beef should be glossy and tender. The final check involves ensuring the internal temperature is at least 145°F (63°C). After letting the dish rest for at least 3 minutes, the sauce should be thick enough to coat the back of a spoon. The beef should look moist and inviting, ready to be plated alongside your preferred side dishes for a complete and satisfying meal.

Common mistakes

A common mistake is overcrowding the slow cooker or using unevenly sized pieces of beef, which leads to inconsistent cooking. Ensure the beef is spread in a single layer.

Another error is lifting the lid frequently to check on the progress; every time the lid is opened, heat escapes, significantly increasing the cooking time. Finally, ensure the beef is not excessively fatty; while some marbling is good, large chunks of fat should be trimmed away before cooking.

How to tell it’s done

The beef tips are perfectly cooked when they are fork-tender, meaning they pull apart easily with minimal pressure. The sauce should be thickened, glossy, and coating the meat and peppers uniformly.

Using a meat thermometer, ensure the largest piece of beef has reached at least 145°F (63°C). Always allow the meat to rest for 3 minutes before serving to ensure the juices are locked in, resulting in the most succulent texture possible for the final dish.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest